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Espresso Cream Pie Recipe

Espresso Cream Pie Recipe

Master this homemade Espresso Cream Pie recipe with its rich coffee-infused custard, chocolate cookie crust, and cloud-like whipped cream topping. The best combination of coffee shop flavors in dessert form, this easy baking recipe delivers professional results with simple techniques.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
15 mins
Serves:
1 pie (8 slices)
An overhead shot capturing a perfectly sliced espresso cream pie, revealing the three distinct layers - a dark chocolate cookie crust, a smooth coffee-colored custard filling, and a crown of fluffy whipped cream decorated with chocolate shavings and coffee beans. The pie rests on a rustic wooden cake stand, with a vintage silver server nearby ready to lift a slice. Soft natural light highlights the glossy surface of the espresso filling while casting gentle shadows that emphasize the pie's velvety texture. A small cup of espresso sits alongside, with scattered coffee beans and chocolate pieces creating visual harmony and reinforcing the dessert's flavor profile.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g chocolate cookie crumbs (from Oreos with filling removed or chocolate digestives)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the espresso filling:</li><li class="ingredients-single-item">600ml whole milk</li><li class="ingredients-single-item">60ml strong espresso (or 3 tbsp instant espresso powder dissolved in 60ml hot water)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g unsalted butter, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the whipped cream topping:</li><li class="ingredients-single-item">300ml heavy cream</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">30g dark chocolate, shaved or grated</li><li class="ingredients-single-item">2 tsp cocoa powder for dusting</li><li class="ingredients-single-item">Coffee beans (optional, for decoration)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Heatproof bowl</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. In a medium bowl, combine the chocolate cookie crumbs with melted butter and salt, mixing until it resembles wet sand. The moisture from the butter helps bind the crumbs together, creating a sturdy base for your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the cookie mixture firmly and evenly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to compact the crust—this prevents a crumbly texture later. Bake for 10 minutes until set and slightly fragrant. The brief baking helps to set the crust and prevent it from becoming soggy when filled. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the filling, whisk together sugar, cornstarch, and salt in a medium saucepan. This dry mixing helps prevent cornstarch lumps from forming in your custard. Gradually whisk in cold milk and espresso until smooth, then place over medium heat. Stir constantly until the mixture begins to thicken and bubble gently (about 5-7 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk the egg yolks. Temper the yolks by gradually adding about 240ml of the hot milk mixture while whisking constantly. This slowly raises the temperature of the egg yolks without scrambling them. Pour this mixture back into the saucepan and return to medium-low heat.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook the filling, whisking constantly, until it thickens to a pudding-like consistency that coats the back of a spoon (about 2-3 minutes). You'll notice the mixture becomes glossier and more reluctant to flow off your whisk—these visual cues indicate the cornstarch has fully activated and the eggs have thickened the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from heat and strain through a fine-mesh sieve into a clean bowl to catch any lumps or curdled egg bits. Immediately whisk in the butter pieces and vanilla until fully incorporated. The residual heat melts the butter, adding richness and a silky mouthfeel to your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the warm filling into your cooled crust, smoothing the top with an offset spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely set, at least 4 hours or preferably overnight. This resting time allows the flavors to deepen and the texture to become perfectly sliceable.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to serve, prepare the whipped cream topping. In a chilled bowl, combine heavy cream, powdered sugar, and vanilla. Beat on medium-high speed until soft peaks form. The powdered sugar contains a small amount of cornstarch which helps stabilize your whipped cream, allowing it to hold its shape longer.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread or pipe the whipped cream over the chilled pie. For an elegant presentation, use a piping bag fitted with a star tip to create decorative swirls. Garnish with chocolate shavings, a light dusting of cocoa powder, and coffee beans if desired. Return to the refrigerator for 30 minutes to set the cream before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For clean slices, dip a sharp knife in hot water and wipe dry between cuts. This pie is best enjoyed within 2-3 days, kept refrigerated. The contrast between the crisp crust, silky coffee filling, and cloud-like topping creates a dessert worthy of any special occasion!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Espresso Cream Pie?

The key ingredients include chocolate cookie crumbs, butter, whole milk, espresso, sugar, cornstarch, egg yolks, vanilla extract, and heavy cream. These create the three distinct layers: chocolate cookie crust, coffee-infused custard filling, and whipped cream topping.

How to cook Espresso Cream Pie at home?

Learn how to cook Espresso Cream Pie by creating a chocolate cookie crust, baking it briefly, then cooking a silky espresso custard on the stovetop until thickened. After cooling the filled pie completely, top with freshly whipped cream and chocolate garnishes. The process combines simple baking and stovetop techniques for professional results.

What's the secret to achieving a silky smooth coffee custard filling?

The key is tempering the egg yolks properly by slowly adding hot liquid while whisking constantly, then straining the finished custard through a fine-mesh sieve to remove any lumps. Adding butter at the end provides extra silkiness and richness to the texture.

Can I make this coffee dessert in advance for a dinner party?

Yes, this is an ideal make-ahead dessert! The pie needs at least 4 hours to set properly, but can be made 1-2 days in advance. Add the whipped cream topping and garnishes a few hours before serving for the freshest presentation and best texture.

What are good alternatives if I want a less caffeinated version?

For a lower caffeine version, use decaffeinated espresso or coffee. You could also substitute with flavourings like coffee extract (2 teaspoons) or coffee liqueur (3 tablespoons) for the coffee flavour without as much caffeine.

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Stir constantly until the mixture begins to thicken and bubble gently (about 5-7 minutes)." }, { "@type": "HowToStep", "name": "Temper the eggs", "text": "In a separate bowl, whisk the egg yolks. Temper the yolks by gradually adding about 240ml of the hot milk mixture while whisking constantly. This slowly raises the temperature of the egg yolks without scrambling them. Pour this mixture back into the saucepan and return to medium-low heat." }, { "@type": "HowToStep", "name": "Thicken the custard", "text": "Cook the filling, whisking constantly, until it thickens to a pudding-like consistency that coats the back of a spoon (about 2-3 minutes). You'll notice the mixture becomes glossier and more reluctant to flow off your whisk—these visual cues indicate the cornstarch has fully activated and the eggs have thickened the custard." }, { "@type": "HowToStep", "name": "Finish the filling", "text": "Remove from heat and strain through a fine-mesh sieve into a clean bowl to catch any lumps or curdled egg bits. Immediately whisk in the butter pieces and vanilla until fully incorporated. The residual heat melts the butter, adding richness and a silky mouthfeel to your filling." }, { "@type": "HowToStep", "name": "Chill the pie", "text": "Pour the warm filling into your cooled crust, smoothing the top with an offset spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely set, at least 4 hours or preferably overnight. This resting time allows the flavors to deepen and the texture to become perfectly sliceable." }, { "@type": "HowToStep", "name": "Make whipped cream", "text": "When ready to serve, prepare the whipped cream topping. In a chilled bowl, combine heavy cream, powdered sugar, and vanilla. Beat on medium-high speed until soft peaks form. The powdered sugar contains a small amount of cornstarch which helps stabilize your whipped cream, allowing it to hold its shape longer." }, { "@type": "HowToStep", "name": "Decorate the pie", "text": "Spread or pipe the whipped cream over the chilled pie. For an elegant presentation, use a piping bag fitted with a star tip to create decorative swirls. Garnish with chocolate shavings, a light dusting of cocoa powder, and coffee beans if desired. Return to the refrigerator for 30 minutes to set the cream before serving." }, { "@type": "HowToStep", "name": "Serve", "text": "For clean slices, dip a sharp knife in hot water and wipe dry between cuts. This pie is best enjoyed within 2-3 days, kept refrigerated. The contrast between the crisp crust, silky coffee filling, and cloud-like topping creates a dessert worthy of any special occasion!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-07-15", "reviewBody": "Sophisticated flavor without being complicated! I was nervous about making custard from scratch but the instructions were perfect. The espresso flavor is strong without being bitter, and the chocolate crust complements it beautifully.", "name": "Sophisticated Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Javier Rodriguez", "datePublished": "2024-07-18", "reviewBody": "Coffee lover's dream dessert! As someone who drinks espresso daily, I can confirm this pie captures that perfect coffee flavor. The texture is silky smooth and the contrast with the crunchy crust is divine. Will be making this again for my next dinner party!", "name": "Perfect Coffee Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin Chen", "datePublished": "2024-07-20", "reviewBody": "This pie wowed my dinner guests completely! Everyone asked for the recipe. The detailed instructions made me feel confident even though I'd never made a custard pie before. The three distinct layers look impressive when sliced.", "name": "Impressive Result", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anita Patel", "datePublished": "2024-07-22", "reviewBody": "Better than coffee shop pie! I've paid good money for desserts that don't taste this good. The balance between bitter coffee and sweet cream is perfect. My husband said it's the best dessert I've ever made.", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nilsson", "datePublished": "2024-07-25", "reviewBody": "Silky texture worth every minute! Don't rush the cooling time - letting it set overnight made all the difference. The chocolate cookie crust with the coffee filling is an exceptional combination. This will be my new go-to impressive dessert!", "name": "Worth the Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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